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This pumpkin pie is a family favorite that I managed to coax out of our sister-in-law. With a little more pleading, she agreed I could share it with you all here as well. It’s the Pumpkin Pie with Pecan Topping recipe I made in our Small Kitchen, Big Feast video. It’s really easy to make, completely decadent and worth every calorie!
Bennett Family Favorite Pumpkin Pie with Pecan Topping
In the video, I took the easy route and picked up a pre-made 9″ unbaked pie shell (gluten free) from Whole Foods. Marie Callender pie shells also work well.
Here’s the recipe for the filling and topping.
1 x 15 oz can of pumpkin puree
1 x 14 oz can of sweetened condensed milk
2 egg yolks
1 x teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 egg whites
TIP: I usually double the spice ingredients for extra pizzazz
2 x tablespoons all purpose flour (I use GF)
1/4 cup packed brown sugar
1 teaspoon cinnamon
2 tablespoons butter, chilled
1 cup chopped pecans or walnuts (optional)
- Preheat oven to 425 F (225 C). You can do the same whether you are using a regular or convection oven
- In a large bowl, mix the pumpkin puree, sweetened condensed milk and egg yolks. Stir in the cinnamon, ginger, nutmeg and salt
- In a glass or metal bowl (I used a large Corelle bowl) whip egg whites until soft peaks form, then gently fold into pumpkin mixture
- Pour filling into pie shell
- Place the pie on the low rack of your convection oven (I only have a high rack and it worked just fine) and bake for 15 minutes at 425 F
While the pie is baking, prepare the topping
- Combine flour, brown sugar and cinnamon
- Blend in cold butter with a fork or pastry blender until crumbly (I used a fork – who carries a pastry blender in their RV!?)
- Mix in the pecans (or walnuts)
- Remove pie from the oven and sprinkle the topping evenly over the top
- Reduce heat to 350 F (175 C) and return pie to the oven to bake for 40 minutes or until set
- Test with a toothpick which should come out clean when cooked
Makes 8 slices.
Optional: Serve with a dollop of whipped cream for extra decadence and deliciousness! I simply whipped up some heavy whipping cream in my Ninja blender. Voila!
2 thoughts on “Recipe: Family Favorite Pumpkin Pie”
I’ve been watching u guys on u-tube about a month now. I absolutely love you. I definitely have travel envy.your videos are such fun to watch. Glad I I found your site. Can’ wait to try the pie. I know there’s a lot of work in what you are doing that allows people like me to share your adventures. I really appreciate it. Good travels.
Oh thanks so much Joni! That’s sweet of you to say. It is always nice when people have an awareness and appreciation of all the time and work that goes into the blog and videos but we enjoy it as well. Do try that pie sometime – it’s divine! Happy travels to you!